How safe is that burger?
We tested ground beef from across the U.S. for bacteria, spoilage, and fat content. Although most samples were OK, there are gaps in the safety net that could leave you vulnerable.
Animals↗
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Results for “Food Packaging”
Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.
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Expanding food portions contribute to overweight and obesity.
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Feeding Behavior↗
[Study on the synergistic coloration of tin (II) with pyrocatechol violet and rhodamine B and its application].
In the presence of PVA, a sensitive color reaction of tin (I ) on pyrocatechol violet and rhodamine B has been studied. In a NaAc-HAc (pH = 5.0) medium, tin(II) ions form an ions-associate complex with pyrocatechol violet and rhodamine B. The composition of the complex is Sn (II): PV : RhB = 1 : 2: 4. The maximum absorption of the ions-associate complex is at 560 nm with an apparent molar absorptivity of 1.18 x 10(5) L x mol(-1) x cm(-1). Beer's law is obeyed in the range of 0-15 microg/25 mL of tin. The method is highly selective and has been applied to the determination of trace tin in some objects with satisfactory results.
Benzenesulfonates↗
Women's health: pregnancy and childbirth. Progress on key issues in maternal nutrition.
Great progress on key issues in maternal nutrition has been made in the past few years, mainly because of the legislative requirements of the U.S. Department of Agriculture's Special Supplemental Food Program for Women, Infants, and Children (WIC Program). These advances are most timely because of the general recognition that, in this period of finite resources, we will need to make optimal use of resources such as the food package, nutrition education, and health services that together make up the WIC Program benefits. Major progress has been made in the following critical areas: (a) agreement on nutritional risk criteria; (b) identification of dietary risk factors; (c) increased availability of a variety of computer-assisted techniques for collecting, managing, and analyzing dietary intakes on large numbers of patients; and (d) recognition of the need for and availability of a variety of alternative dietary standards in the provision of overall services to pregnant women. Of even greater importance is the recognition that we can no longer treat nutrition as a single variable, independent of the many other forces that together influence the course and outcome of a pregnancy. Rather, we recognize that there is a seamless web of influences, all of which need to be taken into account in attempts to provide for the needs of pregnant women at risk of poor pregnancy outcomes. The timely application of all of these advances will greatly facilitate a more efficient and effective use of resources such as are provided by the WIC Program. They will also provide both the patients and their health care providers with more realistic expectations of what might be accomplished towards improving the outcomes of pregnancies at nutritional risk.
Female↗
Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques.
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Carbon Dioxide↗
Prolongation of the shelf-life of minimally processed vegetables by mild treatments.
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Bacteria↗
A proteomic approach to study flesh browning in stored 'conference' pears.
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Carbon Dioxide↗
Nutrient, waste management, and hygiene systems for chemical protective suits.
Current United States military chemical protective ensembles do not provide for feeding, removing body wastes, or ensuring the hygiene of troops operating in a contaminated environment. As part of a nuclear-biological-chemical life support demonstration program, systems were developed to provide these capabilities. The nutrient system consisted of foods packaged in tube dispensers and a delivery system compatible with North Atlantic Treaty Organization respirators. The waste management/hygiene systems consisted of waste collection and hygiene items incorporated into a retractable-arm suit design with integrated airlock. A field demonstration of the systems resulted in successful use by armored vehicle personnel, high, positive user feedback, and only minor functional problems.
Chemical Warfare↗
The cultural appropriateness of the WIC Program in Cherokee, North Carolina.
The data presented in this article illustrate the WIC program's ability to function within the Cherokee Indian culture. The respondents reported that WIC foods are accepted and widely distributed in the Cherokee WIC participant households. In addition, they stated that infant and child feeding practices are affected by the information they receive from advice givers. These factors in combination with the Cherokees' positive attitude toward the WIC program make for effective implementation of the national WIC nutrition goal: to maximize the WIC food package's effect on nutritional status considering all ethnic, cultural, and geographic preferences.
Attitude↗
International survey on dietary fiber: definition, analysis, and reference materials.
An international survey was conducted to get the views of 147 professionals in the field on the definition of dietary fiber. The survey also solicited opinions on analytical methods for nutrition labeling, quality control, and nutrition research. The survey finds that dietary fiber is generally defined as polysaccharides and lignin that are not hydrolyzed by human alimentary enzymes. Support is strong for expansion of the definition to include oligosaccharides that are resistant to hydrolysis by human alimentary enzymes. Among techniques for nutrition labeling and quality control, enzymatic-gravimetric methods get the highest support. For nutrition research, more detailed methods such as gas-liquid chromatography and liquid chromatography were considered more appropriate. Respondents support labeling of total, soluble, and insoluble dietary fiber or total dietary fiber alone as sufficient for nutrition labeling of food packages. However, for nutrition research, detailed analytical methods, improvements in accuracy (i.e., closer simulation of in vitro techniques to conditions of human gastrointestinal tract), and improvements in precision and simplicity are suggested. Less than 20% of the participants use reference materials for dietary fiber analysis.
Animal Nutritional Physiological Phenomena↗
Occupational asthma due to colophony in non-industrial environments.
Colophony is largely used in industrial environments, like the electronics and the rubber tyre industries, but it is also present in non-industrial environments as a constituent of glues and paper. For this reason it is one of the commonest skin sensitizers. Many cases of occupational asthma due to colophony have been described, but reports apart from electronic industry are not common. The case is described of a subject employed in administrative work who developed asthma due to colophony from using sealing wax to seal samples of food packages.
Asthma↗
[Development and optimization of an isotonic sports drink].
Within a research program on food products for athletes starting from natural apple concentrate, the design, manufacture and control of isotonic beverages, was undertaken. The dilution conditions for the apple concentrate were established studying several salts combinations which will supply those electrolytes that are eliminated through sweat and have to be replenished. They are sodium, potassium, chloride, magnesium and calcium in concentrations such as to supply an osmotic pressure similar to that observed in blood. The addition of a premix of vitamins (B1, B2, B6, B12, C, E, folic acid, niacin, pantothenic acid and biotin) in several levels of the Recommended Daily Allowance (RDA) (100, 75, 62.5, 60 and 30% of the RDA) was assayed. The obtained formula tasted salty and medicine-like, therefore the vitamin content had to be reduced, supplying 30% of the RDA in a premix constituted by those vitamins which are the most important for physical activity (B1, B2, B6 and C). The quality of the formula was optimized considering variables such as flavor, color and maltodextrin levels by using methods of sensory evaluation. In the elaborated beverage controls such as pH, acidity, total solids (degree Bx), relative density and soluble solids/acidity ratio complying with the corresponding standards, were carried out. In addition, chemical composition, caloric value, microbiological and sensory quality, were controlled. The fruit juice was packed in a 250 ml self-supporting"Doy-Pack"-like bag. Both, microbiological and sensory quality were good, and the caloric value was 101.18 Kcal/250ml. Shelf life studies at two different temperature conditions 15-25 degrees C and 3-5 degrees C, were carried out. The limiting factor was flavor which defined a shelf life of at least 3 months, stored at refrigeration temperature (3-5 degrees C). The formulated beverage supply the electrolyte concentrations which allows to be characterized as isotonic beverage, recommended for athletes.
Beverages↗
[Changes in pesticide residues during various stages of preserved food production].
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Animals↗
Determination of paraffins in food simulants and packaging materials by liquid chromatography with evaporative mass detection and identification of paraffin type by liquid chromatography/gas chromatography and fourier transform infrared spectroscopy.
A liquid chromatographic method with evaporative mass detection (EMD) is described for the determination of paraffins in food contact materials that do not contain polyolefin oligomers, or paraffins migrating from these materials into fatty food simulants or certain simple foods. A normal-phase column operating at maximum column efficiency separates nonparaffinic and paraffinic materials without resolving the latter into individual components, and EMD is used to quantitate the paraffins. An on-line qualitative method that uses liquid chromatography/gas chromatography with flame ionization detection discriminates between paraffin waxes and oils in food contact materials, food simulants, and certain simple foods; a Fourier transform infrared spectrophotometric qualitative method also discriminates between waxes and oils, but is usually restricted to food contact materials that do not contain polyolefins and to migration experiments with organic solvents as fatty food simulants (with some other fatty food simulants, paraffin type must then be identified in the food contact material).
Chromatography, Gas↗
Potential migration of diisopropyl naphthalenes from recycled paperboard packaging into dry foods.
The results of a study of the potential migration of diisopropyl naphthalenes (DIPN) from recycled paperboard packaging into some types of dry solid foodstuffs are reported. Paperboard diskettes containing different DIPN concentrations were prepared and put into contact with four types of dry solid foodstuffs, having high specific surface areas and different lipid contents. At regular intervals the DIPN content in the foods was determined. Two migration mechanisms have been proposed and verified. The first one relates to the direct contact existing between paperboard and foodstuff. The second one refers to the indirect contact between paperboard and food, controlled by an air space created above the paperboard into which the DIPN has diffused. Both mechanisms occurred and the migration depended on different factors: the contact time, the characteristics of the foodstuffs and the DIPN content in the cellulose-based matrix. However, only very low levels of contamination in the foodstuffs occurred in migration. As a consequence, this report also considers possible limitations which could be applied to the content of carbonless copy paper in packaging paperboard formulations.
Food Contamination↗
[The use of "sous vide" technology in the packaging of chilled and ready to serve food].
As chilled precooked dishes show limited to 3-5 days shelf life several additional factors have to be applied to extend it up to 21 or even 42 days as is sometimes allowed for sous vide technology products. Those factors comprise high hygienic standards for raw materials and premises as well as technological steps and parameters that efficiently destroy microbial contamination, and do not allow for recontamination or bacterial growth. Such steps include precooking which also means pasteurisation in high vacuum or anaerobic atmosphere in sealed pouches, blast chilling, low temperature storage parameters as well as high temperature of reheating process and quick serving procedures. Paper specifies parameters for each technological steps and presents microbiological requirements for final products. Sous vide technology allows for good quality and high nutritional value in soups, meats in sauces and stewed vegetables. It is used for individual consumer in chilled "ready to eat" line dishes in supermarkets and supplies such dishes for catering units.
Food↗
Partition coefficients in food/packaging systems: a review.
Food contamination can result from various interactions between food and packaging materials. Migration of volatiles, additives, monomers and oligomers from packaging materials into food or adsorption of volatile compounds from the food by the polymer are important considerations from safety, hygienic and economic points of view. The term 'migration' includes two phenomena (partition and diffusion) that can be important in determining the concentration of contaminants in a food system at any time. An estimation of the partition coefficient, K, in food/packaging systems has been the major objective of numerous different studies. Various parameters can influence K such as temperature, pH, the chemical structure of the migrant, molecular size and structure, fat content, and degrees of crystallinity. Some theoretical approaches such as the quantitative structure-property relationship method could be of interest in the near future.
Dietary Fats↗